There’s just a hint of coffee in these cookies, and the toffee comes from a delectable combination of the first two ingredients: butter and brown sugar. The result is an irresistibly chewy cookie packed with a scrumptious combination of chocolate, coffee and almond meal.
As for their appearance, what they lack in attractiveness they make up for in addictiveness. Seriously. After seeing the first batch, I immediately started planning the next one in order to improve their look, but as I found myself drawn back to the cookie jar time and time again, I decided that I shouldn’t change too much. (Actually, after making a few adjustments and baking a great-looking batch that didn’t taste nearly as good, I decided not to change anything!)
Adapted from a Food Network recipe, this one contains “sneaky” whole grains, protein, fiber and a touch of fruit atypical for such treats. See if you can resist having more than one (or two) at a time!
BTW, the texture of ground flaxseed doesn’t appeal to everyone, and these cookies are still delicious when it is omitted, so choose accordingly.
Coffee Toffee Chocolate Chip Cookies
Makes just over 2 dozen cookies
1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup lightly packed brown sugar
1 large egg
3 tablespoons unsweetened applesauce
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
1 1/4 cups 50/50 flour mix*
1/2 cup almond meal
1 tablespoon ground flaxseed (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup bittersweet (60% cacao) chocolate chips
1/2 cup mini semisweet chocolate chips
* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 3/4 cup of all-purpose flour and 1/2 cup of whole wheat flour for this recipe.
- Preheat oven to 325°F and line baking sheet with a Silpat mat or parchment paper.
- Cream butter and sugar in a stand mixer.
- Add egg, applesauce, coffee and vanilla. Mix slowly at first, then scrape down sides and beat until well combined.
- In a separate bowl, whisk together flour, almond meal, flaxseed (if using), baking powder, baking soda and salt. Add to wet ingredients and blend until combined.
- Add both types of chocolate chips and mix well.
- Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, about 2 inches apart.
- Bake 12-14 minutes, until set.
- Cool for a few minutes on baking sheet, then remove to a wire rack to cool completely.
Store in a loosely covered container.
© Liesl K. Bohan | SavvyBaker.com
